Black Bean Soup

Straight from The Soup Trader’s kitchen

1 onion, finely chopped
2 garlic cloves
2 celery ribs
1/4 large red bell pepper
2 t chicken bouillon
1 1/2 c boiling water
2 (15 oz) cans black beans
1/2 t salt
1/2 t cumin
juice of 1/2 lemon
1 1/2 T cornstarch
1 1/2 T water


Combine the first six ingredients in a pot and simmer for 10 minutes. Add 1/2 of one of the cans of beans, salt, and cumin, simmering for 5 additional minutes. Using a hand blender, puree the mixture. Add the rest of the beans to the pureed mixture (leaving them whole). Combine the cornstarch and water, then add the lemon juice and cornstarch/water combo to the soup. Continue cooking until it has thickened. Garnish with tortilla strips or crushed tortilla chips (and cilantro, if you’d like).

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